Saturday, October 20, 2007

Recipes! Send Us Your Recipes!

I am forever getting email from folks, mostly expatriates in faraway lands, that are looking for authentic WVHD chili recipes. We've decided to add a section to the website where we can publish recipes, but we need the help of our readers. Basically, we need you to send us your recipes!

A few guidelines:

  • We need chili recipes and we need slaw recipes.
  • Please don't send one you've never tried.
  • If you have a recipe from your church or school, it probably feeds hundreds. Scale it down for us, please.
  • Let us know what part of the state the recipe is from.

Send your submittals to

info at wvhotdogs dot com

(You realize, of course, that I formatted the email address like that to discourage spambots, but I trust you can interpret how to format it in your email.)

Once we get a few recipes collected we'll be adding the new pages to the site. In the meantime, here's one that I have found and tested. It tastes like North Central WV HDJ sauce:
  • 2 1/2 pounds lean ground beef
  • 1 medium onion, finely chopped
  • 1 cup water
  • 1/2 cup tomato sauce
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 1/2 tablespoon cumin
  • 1/2 tablespoon cayenne
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
Crumble ground beef and brown over medium heat with onion. Stir in water, and mash ground beef thoroughly. Stir in all ingredients. Reduce heat to low; simmer, 60 to 90 minutes. Then, raise heat and cook at high temperature, stirring constantly, until the sauce is dark brown.


Christopher Scott Jones said...

Here is a recipe that seems popular with some of my less-sophisticated Huntingtonian friends:

Open a can of bean and mash them.

That is it.


Sheri said...

2 pounds lean ground beef
1 small onion, finely chopped
a pinch of salt
3 teaspoons chili powder
2 1/4 cups water
1 cup ketchup
4 teaspoons Worcestershire sauce
1 teaspoon white vinegar
1/2 teaspoon pepper

Cook ground beef with onion in a large skillet over medium high heat, stirring until beef crumbles and is no longer pink; drain well.
Return to heat.

Add salt, chili powder, and beef. Cook 3 to 5 minutes. Stir in 2 1/4 cups water, ketchup, Worcestershire, white vinegar, dry mustard and pepper.

Bring to a boil. Reduce heat to low and simmer, stirring occasionally 20 minutes or until most of the liquid evaporates.
Great site...